Have you ever had a kitchen sink salad?
That’s what this is with a prettier name. It was going to be a Greek salad but somehow I got derailed when the bread went in. Mmm…bread.
As you can see, there’s a lot going on in that bowl. The line up includes chickpeas, mini cherry tomatoes, bread chunks, feta, lemon zest, basil and celery leaves (my new favorite ingredient by the way). It’s dressed with lemon juice and lots of good olive oil. So basically it’s a big bread salad with lots of stuff in it. Or better yet, a chickpea panzanella with a Greek twist? That sounds better.
The beauty of a salad like this is that you can throw in/take out whatever you’d like. However, if you’re in the mood for something crunchy and refreshing, this particular combination fits the bill (celery leaves! celery leaves!) It’s a great salad for a crowd or better yet, a little bowl of heaven to enjoy at lunch.
- 1x 14 oz. can of chickpeas, rinsed and drained
- 1 c. mini cherry tomatoes, halved
- 1 c. bread chunks, torn (day old is best)
- 1 c. cucumbers, thinly sliced
- ¼ c. sweet onion, thinly sliced
- ¼ c. Kalamata olives, pitted and chopped
- ⅓ c. feta, crumbled into large chunks
- 1 lemon, zested
- handful of celery tops
- handful of basil, torn up with your hands
- juice of ½ a lemon + more to taste
- ¼ c. good quality olive oil
- Get yourself a giant bowl.
- Dig out your mandoline if using (I highly recommend) and thinly slice your cucumbers and onion.
- If you do not have day old bread, simply tear some up into bite size chunks. Toast in a 350 F oven for about 10 minutes or so. Don’t burn them!
- Meanwhile, zest your lemon and set aside.
- Add all of the salad ingredients to the bowl, minus the feta (if you add it too early, it will crumble and disappear into little pieces when tossed).
- Add the lemon juice and olive oil. Season with salt and pepper and give it a toss.
- Now fold in your feta.
- Taste your salad and if you need to, adjust with more lemon, olive oil and seasoning.